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Wednesday, March 28, 2007

Konafah Kataifa or Konafah is an Egyptian dessert dish for feasts and everyday during the fasting holy month of Ramadan. Konafah is usually found in greek or middle eastern stores with the name Kanaifah on the box. "Shredded Fillo Dough" (Kataifi).For the first time, I did a lot of research on google for Arabian recipes, especially vegetarian. At last I landed on a dessert (desert). It is called with different names in different places. In Syria it is called Martha Haddad. Konafah is uncooked shredded "phyllo Dough". I made them with sheets, in some places it is done with sheets and is called as Batlawa.

Spread butter in the bottom of a baking pan. Place 2 sheet of phyllo, on the pan. Coat it with a layer of butter. Place 2 more phyllo sheets. Evenly spread layer of almonds on them and place thin cut banana slices. Top them with honey and sweetned coconut. Now repeat the process again with layer of phyllo, butter, almonds, layer of banana, honey and coconut. Bake at 350 degrees for 25 to 30 minutes until golden brown.Let it cool and then its ready to eat.

Usually in the original recipe the sugar syrup is made with the following ingredients. It is made a day ahead. I am giving you this recipe in case any body is interested in the original version.1 1/2 cup sugar3/4 cup waterjuice of a half of lemon1 cinnamon stick (optional)1 teaspoonful of vanilla.1 teaspoonful of rose or orange flower blossom water

Let all ingredients come to a boil. Lower heat to let boil, but do not over boil. Let cook for 15 minutes or until softball stage. Let it cool completely. If desired you can Pour sugar syrup over Batlawa. After this it is usually let to stand for a few hours to overnight to absorb syrup. This is original version.As I dont like it very sweet, it is a little different form the original one.

Initially when I took the dessert out of the oven, I was a little shocked by the look of it. The phyllo dough was all stuck to the bananas and honey.. Oh Gosh I thought it was a big flop but then patiently waited for it to cool. (both dessert and my head);))

After it cooled, I could not believe the taste. It was a real party in my mouth!! The crunchy almonds, the sweet coconut, the caramelized honey and banana combination all were a real great Arabian treat. Thanks to Meeta for making it all happen.

ah ha... i have seen this one on tv. are they the think sheets which they layer to make kanafah?looks so good sharmi. u took u-turn from authentic indian festive food to arabian;) hats off to u and to ur enthu:)

Hi Sharmi,Looks so delicious. Is batlawa the same as bakhlava? I have never seen one with bananas. The bakhlawas I have eaten (never made)usually have some nuts, cinnamon and spices. Never fruits. This is so good! thanks for the recipe.

Hi Sharmi, You have an excellent blog. This is the first time i am visiting your blog. Don't know how i missed all these days. Konaffah, haven't heard about this at all. Your pictures tempts me to make this. Will sure do. Thanks.

Hi Hema lot of people asked me this doubt about Bakhlava and Batlava. The answer is the recipe varies slightly depending on the people and their traditional way of making it. But basically they are the same. only they are pronounced different in different placesNow my version is different as I am using phyllo sheets. But traditionally it is made with shredded phyllo dough. Thanks Dear.